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Sweet popcorn is perfect for movie nights at home, children's parties and a tasty snack. You'll get the best flavor by popping your own kernels over the stove or in a popcorn maker, but you can adapt these recipes for microwave popcorn as well. Since there are several varieties, you'll just have to try them all.

Heat oil and test kernels in a heavy pan. Heat 3 tbsp (45 mL) vegetable oil and three popcorn kernels in a large, heavy-bottomed pan with a lid. When all three kernels have popped, the pan is hot enough to add the rest.

Canola oil or another vegetable oil with a medium or high smoking point works best.

If you're using microwave popcorn, just microwave the bag and skip down to melting the butter and sugar. You'll miss out on some flavor, but it will work out.

Add the rest of the popcorn kernels. Remove the pan from heat and add ½ cup (120mL) popcorn kernels. Wait 30 seconds, then return to medium-high heat. This delay lets the kernels reach an even temperature so they pop closer to the same time.[1]XResearch source

Heat and shake until kernels start to pop. About every ten seconds, lift the pan and shake from side to side for three seconds.[2]XResearch source Occasionally crack the lid so air and moisture can escape.

Add ¼ cup (50g) sugar and heat until popped. Once the first kernels start to pop, add granulated white sugar and shake well to mix. Wait until the popping starts again, then heat until the popping slows to once every one or two seconds. Pour the popcorn into a bowl and set aside. Don't just take the pan off the heat, as the hot pan can still burn the sugar.

The sugar can get very hot. Let it cool before you snack.

If you smell burning, pour out the popcorn right away. There's a fine line between browned sugar and charcoal.

Melt the butter with the rest of the sugar. Stir together ⅓ cup (75g) butter and ⅛ cup (2 tbsp / 25g) granulated sugar. Heat and stir in the pan until fully melted, or simmer for a couple minutes for a caramel sauce.[3]XResearch source You can also melt this in the microwave in about one minute.[4]XResearch source

For a thicker, caramel-y sauce, use ¼ cup (50g) golden syrup instead of sugar. You can put this on normal popcorn instead of sugared popcorn, unless you really have a sweet tooth.

Add a pinch of salt. Sprinkle on about ½ tsp (2.5 mL) of salt, or to taste. Not only does this add a flavor of its own, it can make the popcorn taste sweeter by masking the bitter flavor from burned kernels or scorched syrup.[5]XResearch source

Pour the glaze over the popcorn. Stir the butter and sugar mixture until smooth, then pour it onto your popcorn bowl. Wait at least five minutes before eating so the glaze cools down and the popcorn crisps.

If you want the glaze to harden, chill it in the refrigerator for 15–20 minutes.[6]XResearch source

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This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Together, they cited information from 8 references. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article meets our high standards.

If you want to make sweet popcorn, heat oil and 3 kernels in a pan. When the 3 kernels pop, you know the oil is hot enough to add the rest of your popcorn kernels. Next, shake the pan every 10 seconds and add sugar after the first kernels pop. For the glaze, melt sugar and butter in a pan, add salt to taste, and pour it over the popcorn. If you'd rather have a chocolate coating, melt dark chocolate with salt, pour your popcorn onto a baking tray, cover it with the melted chocolate, and leave it to harden for an hour. For tips on how to make apple cinnamon popcorn, keep reading!